In Good FlavorChocolate Crepe Cake with Pumpkin Mascarpone Cream Filling is a beautiful addition to any fall or holiday dessert table. It’s covered with chocolate glaze and candied pecans.
October marks this blog’s second birthday! Yeah!!! I made this crepe cake just for the special occasion. This creation is not only a thing of beauty but also tastes heavenly. It is my kind of cake—sweet but not too sweet, creamy, and delicate. But be warned: If you make it, eat at your own risk, as it tastes so light and creamy that you will have devoured half of it without realizing it. Just saying…
I love the texture and feel of this cake, and the components work so well together. The crepe layers are chocolaty and provide body and a soft chew; the creamy mascarpone cheese layer is lightly flavored with pumpkin and spice; the chocolate glaze provides drama; and the candied pecan imparts nuttiness, crunch, and textural contrast. It’s perfect. Ask me, and I’ll tell you!!!
Take this cake to our next gathering. It is sure to get some attention at the dessert table! If you think you don’t have time to make it, you do. What’s great about this recipe is it allows you to prep the various components at your own convenience.
If time does not allow you to start and finish the cake within one stretch, break it down. Make the crepes and the candied pecans a couple of days ahead. Whip up the mascarpone filling the day before. On the day of, assemble the cake and make the chocolate glaze. This recipe is very doable. Most of it takes minutes to prepare. The crepes are the only item that requires a little bit of time, but they are worth it!
Before I leave you, I would like to thank all of you for visiting this site—the loyal followers, the occasional visitors, and the new viewers. I love having you all here! I truly enjoy sharing my recipes with you and hope you like my posts!! As always, I love to hear your comments, so feel free to stop by and drop a line.
Join me in wishing a happy birthday to my virtual baby! It’s been a fun 2 years!!
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Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling
Description
Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling is a beautiful addition to any fall or holiday dessert table. It’s covered with chocolate glaze and candied pecans.
Ingredients
For the Crepe Layer:
For the Filling:
For the Candied Pecans:
For the Chocolate Glaze:
Instructions
- Note: The crepes are cooked in a 6-inch skillet, which produces 16 crepes. A larger skillet may be used, but it will produce fewer crepes, resulting in a wider but shorter cake.
- Combine flour, cocoa powder, and salt in a small bowl. Set aside.
- Beat eggs and sugar until creamy. Add milk, butter, vanilla extract and beat until incorporated. Add the flour mixture and continue to beat until smooth.
- Allow to rest in the refrigerator for at least 20 minutes. Meanwhile, prepare the filling and candied pecans.
- Place mascarpone cheese, whipping cream, powdered sugar, and pumpkin pie spice in a medium mixing bowl. Starting on low and quickly increasing to high, beat until the mixture thickens and forms soft peaks when the beater is removed, about 2 to 3 minutes. Add pumpkin and food coloring (optional). The mixture will become slightly loose again. Beat for a minute or so until it thickens.
- Preheat a small skillet on medium heat. Add butter and brown sugar. Stir to dissolve. Add pecans, cooking and stirring for 2 minutes. Spread on parchment lined tray. Allow to cool.
- Preheat a 6-inch skillet on medium-high. Smear some butter on the skillet. Add about 3 tbsp. of batter and swirl skillet to spread batter evenly on the bottom. Cook until the bottom sets and tiny bubbles form on the batter (about 1 minute). Flip the crepe over using a spatula. Cook the second side until set, about 30 seconds. If crepes brown too quickly, reduce heat.
- Place on a flat surface. Continue making crepes until all the batter is used up. Place the newly made crepes on top of the previous one, separated by a piece of parchment paper.
- Place a small dollop of filling in the middle of the cake dish and spread evenly. This is to prevent the crepe from sliding on the dish. Cover with a crepe. Spread a rounded 1/4 cup of filling on top, coming within 1/4 inch of the rim. Repeat layering crepe and filling. Do not place filling over the last crepe.
- Place whipping cream and chocolate chips in a microwavable bowl. Microwave for 30 seconds. Stir. If the mixture is not smooth, microwave for 15 seconds and stir. Allow to cool for a minute, then gently pour glaze over cake. Use a spatula to spread it evenly. Allow the chocolate to cascade over the sides. Cover the top with a layer of candy pecans.
- Makes 6 servings. Store refrigerated.
To make the crepes:
To make the filling:
For the candied pecans:
To cook the crepes:
To assemble the cake:
Make the chocolate glaze:
Notes
- *If you have orange food coloring, add a little at a time until you get the desired shade. I don’t have orange, so I use a mixture of red and yellow. Start with a rounded 1/4 tsp. of each which should produce a pale orange. To get a more intense shade, add more food coloring. If the color is a bit pink, add more yellow. If it is sallow, add a little more red.
- To prevent the cake from tilting, especially while traveling, insert 2 to 3 evenly spaced wooden skewers into the cake, clipping them about an inch above the top. Remove before serving.
Disclosure: This site contains paid advertising and affiliate links. In Good Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Looks amazing!
WOW- this is one of the most beautiful cakes I've ever seen, seriously! I like how you break down how it can be made gradually, I'm all about casual and non-stressful prep work! 🙂 I'll have to give this a try, I love how it tastes light too!
Thank you for stopping by!
Well, thank you so much Stephanie!! I'm glad you like the breakdown as it does make the process less stressful if you're short on time.
I will have to put this one on my to do list thanks for sharing visiting from freedom friday
It will be worth your while! Thanks for stopping by!
One of these days, I'm gonna make a crepe cake, I swear! What a beautiful one you've created – and great flavor combo! It looks so delicate and mouth-watering – totally pinned! Stopping by via the Weekend Re-Treat!
This crepe cake is to die for. All of that smooth creamy pumpkin filling and the chocolate glaze, Total YUM. Pinned!
Congratulations on the second anniversary! What an amazing celebration cake — sounds wonderful and looks fabulous! Pinned.
Thank you so much, Erica! I hope you will try to make one…then you're going to want to keep on making more!
Thank you, Jen! I also love how versatile it is because you can play around with all different kinds of flavor for the filling…mascarpone-peanut butter cream and strawberry compote to name a couple. Have a great week!
Thank you so much for stopping by, Charlene! It wouldn't have been a proper anniversary if I din't make a cake. I'm glad you like it!
Happy Blogiversary! Oh, that cake!! I am making yummy sounds and I'm not even tasting it. I can only imagine how luscious it is. You did a beautiful job here. Pinning!
oh.my.goodness. this looks aMAzing and deLISH!
b
Your Chocolate Crepe Cake with Pumpkin looks like a very special dessert for the season. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday!
Come Back Soon!
Miz Helen
What a gorgeous looking cake! That pumpkin marscapone filling is just bursting with fall flavour. I've chosen it as one of my features at Simple Supper Tuesday, this week. Hope you can join us again, tonight at 8pm!
Thanks for making me smile, Pattie! I'm so glad you like the cake!
Thank you! I love that is is easy to put together.
Thank you. It helps make any occasion a special one!
Thank you for your kind words, Cindy! I'm delighted to be a featured item on Simple Supper Tuesday! I'm looking forward to your next party!
WOW – that looks so decadent! I wish I had a slice right now!! I'll be sharing this on my Facebook page tomorrow! Pinning and stumbling too. Thanks for linking it up with us at Foodie Fridays!
lovely recipe!
Yum, what a delicious combination of flavours! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thank you!
Thanks Laura! It definitely says fall. Thanks for a great party!
whoa!! this sounds insanely decadent, and i love the sound of the candied pecans on top. plus that chocolate glaze is making my mouth water (: